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Journal Abstract Search

230 related items for PubMed ID: 20722939

  • 1. Phytase activity from Lactobacillus spp. in calcium-fortified soymilk.
    Tang AL, Wilcox G, Walker KZ, Shah NP, Ashton JF, Stojanovska L.
    J Food Sci; 2010 Aug 01; 75(6):M373-6. PubMed ID: 20722939
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  • 2. Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids.
    Tang AL, Shah NP, Wilcox G, Walker KZ, Stojanovska L.
    J Food Sci; 2007 Nov 01; 72(9):M431-6. PubMed ID: 18034738
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  • 3. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
    Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R.
    J Agric Food Chem; 2007 Apr 18; 55(8):2993-7. PubMed ID: 17373819
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  • 7. Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.
    Reale A, Mannina L, Tremonte P, Sobolev AP, Succi M, Sorrentino E, Coppola R.
    J Agric Food Chem; 2004 Oct 06; 52(20):6300-5. PubMed ID: 15453704
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  • 8. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
    Chun J, Kim GM, Lee KW, Choi ID, Kwon GH, Park JY, Jeong SJ, Kim JS, Kim JH.
    J Food Sci; 2007 Mar 06; 72(2):M39-44. PubMed ID: 17995840
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  • 9. Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast.
    Rekha CR, Vijayalakshmi G.
    J Appl Microbiol; 2010 Oct 06; 109(4):1198-208. PubMed ID: 20477889
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  • 10. Immobilization of avocado phytase on epoxy-activated Sepabead EC-EP and its application in soymilk phytate hydrolysis.
    Celem EB, Onal S.
    Artif Cells Blood Substit Immobil Biotechnol; 2009 Oct 06; 37(5):195-202. PubMed ID: 19722115
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  • 20. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
    Leenhardt F, Levrat-Verny MA, Chanliaud E, Rémésy C.
    J Agric Food Chem; 2005 Jan 12; 53(1):98-102. PubMed ID: 15631515
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